Persian love cookies from Pastry Love: A Baker's Journal of Favorite Recipes (page 174) by Joanne Chang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Correction: Should be 1 teaspoon kosher salt, not 2 teaspoons

  • Zosia on January 24, 2020

    Tasty cookies with intriguing flavour and chewy texture. The cardamom was quite strong when they were freshly baked but mellowed and melded with the other ingredients over time; I preferred them on the second day. I found the published erratum regarding the salt but I think there's also an error in the weight of the pistachios; a rounded half cup chopped weighed 75g (not 175g) and that's all that was needed to coat the cookies. The dough wasn't at all sticky so the nuts didn't want to adhere; flattening the cookies on the plate of chopped nuts before transferring them to the baking sheet worked best for me.

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